Meats Recipes - Paupiettes with Pasta

Ingredients                                        

• 8 thin slices lambs' liver

• 8 thin slices pancetta or streaky bacon

• Juice or 1/2 orange

• Salt and freshly ground black pepper

• A pinch of crushed rosemary

• 50 g/1/4 cup butter

• 15 ml/1 tbsp plain (all-purpose) flour

• 120 ml/1/2 cup Marsala or medium dry sherry

• 200 g/7 oz/1 small can chopped tomatoes

• 60 ml/4 tbsp chicken stock

• 350 g/12 oz mafalde

• 15 ml/1 tbsp olive oil

• 15 ml/1 tbsp chopped parsley

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Method:

1. Trim the liver if necessary. Lay a slice of pancetta on each, folding in the edges to fit the liver if necessary. Sprinkle with the orange juice, a little salt and pepper and the rosemary.

2. Roll up and secure with wooden cocktail sticks (toothpicks). Melt the butter in a large frying pan (skillet). Add the paupiettes and brown all over.

3. Whisk the flour with the Marsala, tomatoes and stock. Pour into the pan. Bring to the boil, stirring gently. Season lightly.

4. Cover with foil or a lid, reduce the heat and simmer gently for to minutes.

5. Meanwhile, cook the mafalde according to the packet directions. Drain and return to the pan.

6. Add the olive oil, a good grinding of pepper and the parsley. Toss gently.

7. Pile on to warm serving plates. Top with the paupiettes and sauce and serve hot.